Garlic Dijon Prawns
- 280g butter
- 2 tablespoons Dijon mustard
- juice of half a lemon
- 2 cloves garlic, chopped
- half a bunch fresh parsley, chopped
- 1 kg medium raw prawns, peeled with tails attached, and deveined
Preparation:15min › Cook:15min › Ready in:30min
- Preheat oven to 230 degrees C.
- In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic and parsley. When the butter melts completely, remove from heat.
- Arrange prawns in a shallow baking dish. Pour the butter mixture over the prawns and cook for 12 to 15 minutes or until the prawns are pink and opaque.
Altered ingredient amounts. This recipe couldn't be any easier to fix..a wonderful meal to prepare in a hurry but tasting like you worked long and hard! I didn't have fresh prawn..had two 375g bags of frozen so thawed them first and drained off all the water; proceeded with the recipe as stated. I used just a shy tbsp. of the dijon and on the advice of others, only used 1/2 cup butter. When I got the mixture together, I didn't think there would be enough but continued to heed the repetative advice of other reviewers and stuck with half cup...am glad I did...it was plenty enough and hubby dipped his french bread in the garlic butter! I used 2 cloves of garlic and rough chopped a handful of parsley. I also added a splash of dry white wine...this was fabulous and will definitely make again..don't be shy to try it with the frozen prawn...just dethaw first and drain off all the water. I served this over linguine. - 29 Sep 2008
Altered ingredient amounts. This is very easy and tasty. I used the full amount of butter and thought it was fine because I served it over penne. However, if you don’t want extra sauce, I’d reduce the butter by half. I used extra garlic, dried parsley and frozen prawn, thawed, shelled, and drained. I don’t really care for mustard, but used the required amount anyway. It added a little something. Had I not known that there was mustard in this dish, I wouldn’t have recognized the flavour; it was that subtle. I don’t understand how people could find it overpowering unless they used yellow mustard. I took one star off because the cook time for the prawn is way off. I used large prawn and they were a tad overdone at 10 minutes. ( I think they should have come out of the oven at 7-8 minutes) I can’t imagine how rubbery medium sized prawn at 15 minutes would be. - 29 Sep 2008
I made this for Mother's Day dinner and my mum was so impressed. I found the recipe easy and the taste was delicious! I used about 250gm of butter and that was plenty. I served it on a bed of jasmine rice with crusty bread. The garlic butter was beautiful with the rice and bread. - 09 May 2010